Whole Wheat Cranberry Orange Quick Bread
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From "The Versitile Grain", by Sheryl and Mel London. Bake this the day before you need it, so the flavors have a chance to meld, or freeze it to use within a a month or so. This is most definitely a food processor recipe!
- Ready In:
- 1hr 10mins
- 1 1⁄2 cups cranberries
- 1⁄2 cup light-colored mild honey
- 2 large navel oranges (organic so peel has no pesticides)
- 1 egg
- 4 tablespoons butter, melted and cooled
- cooking spray or extra butter, for greasing pan
- 2 1⁄2 cups whole wheat flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt (or to taste)
- 1⁄2 c.coarsely broken toasted walnuts
- Preheat the oven to 350 degrees and butter a 9 X 5 X 3 inch loaf pan.
- Coarsely chop the cranberries in the bowl of a food processor, about four pulses. Transfer berries to a small bowl and stir in the honey. Let honey-berry mixture steep at least 1 hour, or until the mixture exudes a liquid.
- Meanwhile, peel the zest from both oranges and mince it finely, then set aside. Peel the white pith from both oranges and discard. Add the oranges to the food processor and process for three or four pulses, then transfer to the cranberry-honey mixture.
- Add the egg to the food processor and process until it is well beaten, then add the cooled butter and process until combined.
- Scrape the egg mixture into the cranberry mixture.
- In a large mixing bowl, combine the dry ingredients (flour through walnuts, plus the prepared orange zest). Add the wet (cranberry) mixture to the dry ingredients and combine. Spoon and scrape the batter into the prepared pan and bake for 50 to 60 minutes, or until a cake tester inserted into the center comes out clean.
- Cool, in the pan, on a wire rack for 15 minutes, then turn out onto the rack and let the loaf cool completely. Wrap in aluminum foil and eat the following day for best flavor.
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